Whisky: the vintages of Maison Lineti
Can we still innovate in the world of whisky? Yes, according to the iconoclastic concept of Maison Lineti, launched in Saint-Emilion by Alex Cosculluela and Magali Picard with the support of the Thienpont family, one of the heavyweights of the right bank of Bordeaux. After the reign of finish or the recent advent of plots, the couple proposes to celebrate the vintage. A challenge in the world of spirits, a tradition in that of wine.
Let’s say that Lineti whiskeys are at a crossroads. “Our seven ovoid concrete vats allow us to benefit from thermoregulation identical to that of the grands crus – ideal for the long fermentations of our musts -, and their shape intensifies the aromatic potential of the malt”, explains Magali, chemical engineer and holder of a doctorate in oenology.
Maison Lineti – Still room
/ © Gunther Vicente
The question now: how to get a vintage in whisky? “Each year we will offer five eaux-de-vie which have benefited from different aging times in barrels”, explains Alex Cosculluela, identified as so many “chapters” of a work in progress. All will nevertheless have a “floral” style, according to the wishes of Magali Picard, who intends to achieve this by favoring barrels with light or medium toasts. The first drops from the two Charentais stills since last November look promising. To be judged on exhibit in 2025.
mixology for dummies
“Ready-to-drink” cocktails have been around for a long time but failed to catch on because of their propensity to overdo it on colorings and adjuvants. The category is now focusing on quality. One of the unexpected consequences of the 2020 confinement, which revealed the need to enjoy a sophisticated cocktail at home without going through the bar box. A niche into which La Maison du Whiskey has rushed, with its Travellers-stamped elixirs, and the distributor Dugas, with its Hybou range. Both contain spirits identified as “premium”, most often combined in a classic cocktail, pimped by renowned mixologists. Successes that attract more and more actors, like the Parisians of Barteleur and their four great classics (Negroni, Manhattan, Hanky Panky and Mai Tai), the Cognaçais of Airmail, the Altoséquanais of Argotier, etc. . A list far from complete.
Local liquors
With a minimum sugar level of 100 g/l imposed by law, who would have bet a penny on the future of liqueurs? But the wind of mixology has passed through there, taking “grannies’ herbal tea” out of purgatory. Fortunately, this great family in the world of spirits perpetuates ancestral manufacturing techniques. The monks of the Grande Chartreuse will not deny this.
limited edition of Supercassis 100 years of Vedrenne liqueur
/ © VEDRENNE
Among the French jewels, the Burgundian Vedrenne celebrates its 100th anniversary with a limited edition of its Supercassis. In the bosom of the Renaud-Cointreau family since 1997, it produces in particular the verbena of Velay Pagès, the Basque Izarra (a big export success), the Salers gentian, or the venerable Noyau de Poissy, made from almonds of apricot kernels distilled in Ile-de-France. The liqueur, a certain idea of the French terroir.